MINESTRONE SOUP

Nothing quite sums Autumn more than Minestrone Soup.    As soon as the first signs of my favourite season appear, I’m off on a Minestrone Soup mission.  I am quite specific about the ingredients of this soup, unlike many of my other recipes.  I made it once without the cabbage and don’t get me started on the time I had no celery left.  It needs each and every ingredient – each one brings something to the table.  The secret to the warming, soothing flavour of this soup is the marmite so whether you love it or hate it, don’t miss this crucial ingredient out either.

INGREDIENTS

1 large white onion
rapeseed oil
1 litre water
1 large tsp marmite
1 stock cube
1 tsp oregano
1 tsp dried parsley
2 bay leaves
1 large carrot
2 sticks celery
1 tin of chopped tomatoes
50g spaghetti
150g savoy cabbage
salt and pepper and fresh parsley to serve

1. Fry the onion in the rapeseed oil until soft
2. Add the water and bring to the boil and turn down the heat
3. Add the marmite, stock and herbs
4. Chop the carrot and celery into bite sized pieces and add to the pan with the tomatoes
5. Simmer gently for 25 minutes
6. Break the spaghetti into quarters and add to the pan with the chopped savoy cabbage
7. Simmer for a further 15 – 20 minutes, adding more water if needed
8. To serve add a generous amount of salt and pepper and a sprinkle of fresh parsley